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Knives
Knives are one of the most versatile tools of all times. They are used everyday in the kitchen for chopping up chicken and for fine detailing small fruits. Campers use them to cut rope and clean fish. Most soldiers and rescue personnel would not be caught without one. Some knives are kept just for the collector's value.
1,247 Questions
What is a knife an example of?
A knife is by no means the first, but surely the most successful example of humane ingenuity through all time. Opposed to many animals humans possesses no sharp and strong claws or teeth. Our nails are made for finer work, peeling and such. The invention of the knife is a purposely "backward" evolution to make up for the loss of sharp teeth and strong claws. The one who bears a knife is also the one who bears the strongest symbol of power, showing of the mayor distinction between the human world and the animal world - a symbol to distinguish man from nature.
It is just like any other knife you have just got to learn how to flip and manipulate it
The advantages of having a steak knife is that it is a very useful tool for cutting various food that can't easily be cut using a regular knife. The key is obviously in the name, it is commonly used to cut steak, which tends to be hard to cut with regular knives. It is often used to cut other types of meat as well. It is very sharp yet small, thus allows for good precision.
How many knives come in a typical knife set?
A typical set of steak knives usually contains 8 knives. A knife set which comes with a block often contains items other than knives, however, and can include 20 pieces or more.
What materials were used to create knife?
Modern knife blade typically is made out of steel, and the handle can be made out of any hard, non-brittle material, such as plastic, metal, wood, or bone or antler.
However, more exotic materials are used today, such as ceramics and non steel alloys like Talonite and Stellite 6K and 6B, which are Cobalt(Co) based alloys, while steel is Iron(Fe) based alloy.
Special purpose knives are also made with diamond and glass blades, mainly for cutting super thin layers of the sample material.
Prior to steel knife blades were made from flint, obsidian, bronze.
What do you use to sharpen a cleaver knife?
If a bench grinder is not available, take a medium course file, and run the file in a forward motion down one side, then the other side of the blade, till the sharpness is to your satisfaction, drawing the file back after the forward motion will make it shiny, but won't sharpen it. I use a diamond faced chisel sharpening rectangle.
What knife do you use to cut carrots?
I use a thick bladed 9" chefs knife. Always chop hard vegetables with a rocking motion to the knife. Set the point of the knife down to the cutting board and use this point as the pivot for the knife, rocking the blade up and down. NEVER chop by lifting the knife off the board and chopping down like an axe, this will dull the knife in no time, and is dangerous, as a slip could relieve your other hand of it's fingers.
**The only exception to this is in using a cleaver which must cut through bone.
Why is easier to cut an apple with sharp knife than a blunt knife?
A blunt knife tends to squash the fruit before cutting. A sharp knife will slice through the fruit without squashing. Less pressure is needed to slice with a sharp knife.
well it depends on if it is a butter knife or a stake knife if it is a butter knife then just use it like a butter knife. but if it is a stake knife then be very careful.
Why is the cutting edge of the knife is made sharp?
There's two basic types of quality chef's knives: Japanese, very hard steel blades, and German high quality steel blades. Handle designs are simply a matter of individual preference. The Japanese steel is more difficult to sharpen, but once sharpened, it maintains its edge longer. These blades are usually sharpened with a razor edge, a 16-1/2° angle on either side of the edge. The German steel blades are usually sharpened with a 22-1/2° angle on either side of the edge. Both knives can be very useful in the kitchen. The German knives might be described as more rugged than the Japanese knives...not always the best for cutting sushi, for instance. The Japanese knives typically have thinner and more brittle blades. I own both and I love both. I simply use one for general kitchen work, and the other for delicate, close and precise work.
What are french knife use for?
Almost every knife is a french style. The french designed the style of blade that is today the standard for Chef, pairing and utility. So, in essence, french knives are used for cooking.
Why a sharp knife cuts better than blunt knife?
area of the edge of the blade is smaller for a sharp knife. so for the same force the pressure under the blade will be greater and smaller force required to give the same pressure.
Why is it easier to cut with a sharp knife rather than a dull one?
You have to use more pressure with them to try and make them work. This can cause you to slip and cut or stab yourself.
Keep knives sharp. If your knife is sharp, it will slide easily through what you are cutting, with little force involved. If the knife is blunt, you have to force it and if you slip there is real danger of cuts.
Point Away. When you are using a knife, don't cut toward you or your fingers. Pay a lot of attention to where the edge of your sharp blade is pointing, and make sure it can not get you if you slip a bit.
Don't leave sharp knives loose in a drawer.Banging around in a drawer ruin the good sharp edge on your knives, and can be dangerous if someone reaches into the drawer .
Do not try and catch dropped knives. If you are working with or handling a knife and you drop it, step back and let it fall, don't try to catch it. This sounds elementary, but the instinct is to try and catch it, and that can be dangerous.
Do not put knives in the sink. If you have a dirty knife, don't put it in the dishwater as it will not be visible and will cause cuts. Wash the knives separately.
Put knives down safely. When you are working with a knife, and you lay it down, don't lay it down with the blade pointing up an make sure it is away from the surface edge.
put broken glass in a safe container. Broken glass is sharp and dangerous. Clean it carefully up preferably with a brush and put in a separate metal container, make sure you don't leave pieces of it in the sponge or cloth. Don put broken glass in the rubbish bag wrap it in old newspaper and put it in a box or something, and warn all concerned.
Fire and Hot Oil Safety in the Kitchen
Most kitchen fires start because of heating fat or oil. As oil gets hotter at first it smokes a bit, if it gets hotter it bursts into flame. To extinguish a fat fire cover it with a fire blanket or damp cloth and turn off the gas or power. You can use foam of powder extinguishers but NEVER use water. Do not try to carry the burning pan!
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Deep Fat Fryers
One thing to pay particular attention to is never put water or other liquid into hot cooking oil .... it turns into steam instantly, and can violently explode hot oil in all directions.
Watch the electrical cords carefully. Don't leave it where something might snag it, and spill hot oil about.
Be careful even when you add food to a deep fat fryer. If the fat is too hot, or if there are pockets of liquid in the prepared food, the hot fat will spray up.
Always remember that the steam will rise out of a boiling pot of water when you take off the cover. Remove the cover far side first so that this steam does not scald your hand. If you take a hot pan or a cover from the oven or stove top and put it on a counter, leave a cloth or oven gloves on the hot lid or utensil as a warning to the others in the kitchen that it is hot. (And tell them this is the way this message is conveyed.)
In many kitchens a dusting of flour on the utensil is the warning that it is fresh off the fire and hot.
Always be aware of where fire extinguishers are available and learn how to use them.
Don't let the pan handles on the stove stick out over the floor.
They can catch on clothing and spill. Turn them to the side, but don't let them extend over adjacent burners.
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First Aid
There can always be a mistake, and someone in the kitchen, preferably you, should be trained in at least basic first aid.
Cuts
If you cut yourself wash the wound under cold water if the wound is shallow and bleeding stops dry the skin around the wound with paper, a clean cloth or cotton wool and cover with a waterproof coloured plaster.
If the wound is deep:
- Apply presure to it to stem the bleeding
- Raise it above the heart
- Seek medical attention
Burns:
If you burn or scald yourself apply cold water or ice: place hand under gently running cold water or wrap ice in a plastic bag and place gently on the affected area. It is important to take the heat from the area and although this may hurt prolonged apllication of cold water or ice can substantially reduce blistering.
Take care not to break the skin, if you spill quantities hot liquid onto clothing do not remove the clothing get under a cold shower or into a cold bath and get medical attention: removing the clothing will rip off the skin!
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Food Hygiene
There is of course also Hygiene to consider
Wash boards, equipment, containers and hands immediately after preparing an item.
Avoid cross contamination
Store food correctly
Food Poisoning, Spoilage and Temperature Control
Keep foods either hot above 65ºC or cold below 5ºC. The bacteria that cause food poisoning grow best when food in warm.
Be especially careful with raw poultry, seafood and foods with a base of eggs, such as mayonnaise or egg salad, or bread, like stuffings or puddings.
Make sure the temperature in your refrigerator is 5ºC degrees or under.
Get a good thermometer for the fridge, keep it in there where you can see it, and check it at regular interval and record the readings.
Keep shellfish and such in the refrigerator on ice. Ideally, put the seafood on top of the ice, and the ice in a colander or other bowl with holes in it so that when the ice melts it can drain into another container.
When you want to refrigerate a hot dish, preferably cool it rapidly in a blast chiller or stand bowl in cold water in sink to aid rapid cooling or with the lid ajar so that it can cool down before you put it in the refrigerator. If you put a hot dish in before it cools, it will warm up the refrigerator, endangering everything else in there.
A soon as you have served a stuffed bird such as a turkey, remove the stuffing that is left in the bird so that it can cool down faster.
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Chemicals
There are often a lot of chemicals in the kitchen.
Drain cleaners, bleaches and strong acids can be dangerous.
Never mix different types of these products, explosions or dangerous gasses may result. Make sure these are always used strictly according to the directions on the package, and make sure that the containers are properly sealed when not in use.
Carbon monoxide results from incomplete burning of fuel. Monoxide poisoning can result from improperly adjusted or poorly vented gas appliances. They must be checked regularly by an authorised inspector/engineer.
Cleaning fluids, gasoline, kerosene and such are often flammable, can easily cause fires and explosions, and should never be stored in a kitchen.
Pesticides such as pest killers, rat or cockroach poison and other rodent bait should be considered dangerous. If you get them on your hands, wash them off. When you use them, make sure there is no uncovered food they can get into. Store carefully, and preferably not in the kitchen.
If you must store cleaning chemicals and other possibly toxic non-food items in the kitchen, always store them on shelves below foodstuffs, so if they leak, they can't get into your food. Slips and FallsSoapy water, grease and oils, and things like the traditional banana peel are standard in kitchens and are all slippery. Here are a couple ways to keep slips and falls to a minimum.
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General Safety Rules
If you spill something on the floor, clean it up and dry . Use a warning sign whilst area is wet.
Often when you are working in the kitchen you are moving fast. Don't leave boxes, stools, bags of groceries or anything else out on the floor where they can trip up a fast moving cook.Safety around Kitchen ElectricityKeep your eyes on the electricity in your kitchen, it can electrocute you, or cause fires if it gets loose.
Keep an eye on all electrical cords. Watch for any breaks or cuts, or frayed areas where the cord passes over an edge or something has sat on it. Repair any damage you find.
Don't overload circuits by using multiple plugs, extension cords or the like. If you have old wiring, it is often a good idea to get it checked by a professional for load carrying capacity.
Don't use appliances near the sink or other water. If one falls in, it can electrocute anyone nearby. If you must have a wall socket near the sink, make sure it has a "Ground Fault Interrupter" type socket assembly.
Glass Utensils on Kitchen Burners, Explosion Danger
Hot Glass Utensils Can Break,
Wet Cloths, Oven Cloves and Hot Pads can cause burns as heat turns the dampness to steam.
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Posted for Mark Ward 17/04/02
What is a collective name for knives forks and spoons?
Cutlery is a correct answer. An additional word would be silverware, but since almost no one uses silver silverware anymore, tableware is probably preferable.
You can try blade, cutter, cutting edge, dagger, stiletto
More remote terms might include sword, bayonet, , lance, lancet, bit, cutlass, machete, kris, whittle, poniard, scalpel, edge, dirk
What may sharpen knives in addition to its primary function?
While the primary function of tools like sharpening stones or systems is to sharpen knives and other cutting tools, they may have additional uses or benefits:
Honing Blades: Many sharpening tools, including honing rods and fine-grit sharpening stones, can be used for honing the edge of a blade without removing significant amounts of metal. Honing helps maintain the sharpness of a blade between sharpening sessions.
Repairing Minor Nicks: Some sharpening stones with coarser grits can be used to repair minor nicks or damage on knife blades. By removing small amounts of metal, these stones can help restore a damaged edge.
Polishing and Smoothing Surfaces: Fine-grit sharpening stones can be used to polish and smooth other surfaces besides blades. For example, they can be used to touch up the edges of metal tools, such as woodworking chisels, to make them smoother and more precise.
Tool Maintenance: Sharpening stones and systems can be used to maintain various cutting tools, such as scissors, gardening shears, and pruners, in addition to knives.
Creating Fine-Edged Tools: Sharpening tools can be used to create custom beveled edges on certain tools, depending on the grit and technique used. This can be helpful for specific tasks or woodworking applications.
Sharpening Hooks: Some sharpening systems and stones with specialized attachments can be used to sharpen fishing hooks and other hook-shaped tools.
Learning and Skill Development: Sharpening tools can be valuable for learning and developing sharpening skills, which can be applied to a wide range of cutting tools and blades. This skill can be beneficial for DIY enthusiasts, craftsmen, chefs, and more.
Knife Maintenance: Proper knife maintenance, including sharpening, can extend the life of knives and prevent premature wear and tear, saving you money in the long run.
Maintaining Kitchen Utensils: In addition to knives, sharpening tools can be used to maintain the edges of other kitchen utensils like pizza cutters, mandolins, and vegetable peelers.
Emergency Tool: In emergency situations, a sharpening stone can be used as an improvised tool for purposes like fire starting (striking against a ferrocerium rod), sharpening makeshift tools, or creating a makeshift cutting edge.
While the primary function of sharpening tools is to maintain sharp cutting edges, their versatility and ability to work with various tools and materials make them valuable assets in a variety of situations beyond their primary role.
What is a tool for sharpening knives?
There are several tools available for sharpening knives, each with its own advantages and techniques. Here are some common tools for sharpening knives:
Sharpening Stones (Whetstones):
Sharpening stones, also known as whetstones, are traditional and versatile tools for sharpening knives. They come in various grit levels, from coarse to fine, allowing you to adjust the sharpness of the blade. Wetstones can be used for both kitchen and outdoor knives.
Honing Rod (Sharpening Steel):
A honing rod is a long, cylindrical rod typically made of steel or ceramic. It is used for honing and maintaining the edge of a knife between sharpenings. Honing doesn't remove metal but realigns the blade's edge.
Sharpening Systems:
Sharpening systems, such as the Edge Pro Apex or Lansky, provide a guided approach to knife sharpening. They consist of a sharpening stone or rod mounted on a base with angle guides to help you maintain the correct sharpening angle.
Electric Knife Sharpeners:
Electric knife sharpeners are user-friendly and efficient tools that use motorized grinding wheels or belts to sharpen knives. They are suitable for beginners and those who want a quick sharpening solution. Be cautious when using them, as excessive use can remove too much metal.
Pull-Through Knife Sharpeners:
Pull-through sharpeners are compact and easy to use. They feature two sharpening slots with preset angles for coarse and fine sharpening. These are convenient for quick touch-ups but may not provide the precision of other methods.
Bench Stones:
Bench stones are large, flat sharpening stones designed to be placed on a workbench or table. They are commonly used in workshops or for sharpening larger tools but can also be used for knives.
Diamond Stones and Ceramic Rods:
Diamond stones and ceramic rods are abrasive tools designed for sharpening knives. Diamond stones are effective for quickly removing metal, while ceramic rods are ideal for fine honing.
Knife Sharpening Kits:
Knife sharpening kits often include a combination of sharpening stones, honing rods, and other accessories. They are suitable for those looking for a comprehensive solution to knife maintenance.
Professional Sharpening Services:
If you're unsure about sharpening your knives yourself, you can take them to a professional knife sharpening service. These services have the expertise and equipment to sharpen knives effectively.
The choice of tool depends on your sharpening preferences, the type of knives you have, and your level of experience. Whichever tool you choose, it's essential to learn the proper technique to achieve the best results and maintain the longevity of your knives.
How do you get more throwing knives on assassins creed?
you can either pick pocket a mercenary to get a refill. Or after doing a few assassinations you get a larger amount of max knives to hold.
How can you get a knife in sims3?
You have to purchase level 2 exploration to do this. Then place a master scientist to the white stones near the cave. After he does something,place him(or her) at the pieces of vines and wood just below the white rocks. Then the villager will complete the cutting tool.
The letter 'K' begins the word 'knife' because the word's uncertain origins in the Proto-Germanic word *knibaz were honored by the Ancient Norsemen when they brought the word into their language (Old Norse) as knifr, which was then brought into the Late Old English as the word cnif. Thence to modern English as we know it today.
How do you identify the year a case xx fixed blade knife was made?
do you mean numerical quantity or number of different patterns?
What is the name given to a person who collects knives?
blacksmith. yup, it's still blacksmith.
User:Sir_long_shanks23:58, 1 Mar 2009 (UTC)User:Sir_long_shanks23:58, 1 Mar 2009 (UTC)User:Sir_long_shanks23:58, 1 Mar 2009 (UTC)actually its a cutlerysmith
Knifemaker or bladesmith depending on the method the knife is made although generally they are referred to simply as knifemakers.
